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Total Time
23mins
Prep 20 mins
Cook 3 mins

A favorite from the owners of ‘ino.

Ingredients Nutrition

Directions

  1. Preheat a panini grill; slice off the domed tops of the ciabatta rolls.
  2. The rolls should now be about 1 inch thick; split the rolls horizontally.
  3. Spread the Sun-Dried Tomato Pesto thinly but completely over the bottom halves of the ciabatta rolls.
  4. Remove the stems from the mushrooms, discard stems; clean caps by rubbing them gently with a paper towel; scrape out gills.
  5. Cut each mushroom cap into slices about 1/8 inch thick.
  6. Lay mushrooms slices across the bottom half of the rolls from end to end using 3 or 4 slices for each panino (don’t overlap).
  7. Drizzle with olive oil and season with salt and pepper.
  8. Top each sandwich with a thin layer of Grana Padano; cover each with the top halves of the rolls.
  9. Grill for 3 minutes until the bread is golden and the cheese has set.